YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Gnocchi with Sage Butter
Tender ricotta gnocchi and seared chicken breast tossed in a fragrant sage-infused ghee sauce, creating a silky and comforting meal.
INGREDIENTS
0.5 cup part-skim ricotta cheese
1 large egg white
3 tbsp grated parmesan cheese
0.25 cup all-purpose flour
0.13 tsp sea salt
0.13 tsp black pepper
3 oz chicken breast
0.5 tbsp ghee
6 whole fresh sage leaves
1 cup baby spinach
PREPARATION
In a medium bowl, combine the ricotta cheese, egg white, parmesan cheese, sea salt, and black pepper until smooth.
Gently fold in the flour until a soft, slightly tacky dough forms, being careful not to overwork it.
On a lightly floured surface, roll the dough into long ropes about half an inch thick and cut into 1-inch gnocchi pieces.
Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface, then remove with a slotted spoon.
While the gnocchi cook, heat the ghee in a large skillet over medium-high heat and sear the chicken breast pieces until golden and cooked through.
Add the fresh sage leaves to the skillet and fry for 1 minute until they become crisp and the ghee is aromatic.
Add the cooked gnocchi and baby spinach to the skillet, tossing gently until the spinach is wilted and the gnocchi are lightly toasted.